thai national halal standard

7/30/2019 Thai National Halal Standard

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In the name of Allah, Most Gracious, Most Merciful

NATIONAL HALAL STANDARD

The Central Islamic Committee of Thailand

General Guidelines on Halal Products

THS 24000: 2552

"Mankind ! eat of that which is lawful and good (Taiyib) on the earth"

(Al-Baqarah 2:168)


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CONTENT

1. Scope 4

2. Criterion Reference 4

3. Terms and Definitions 5

3.1 Halal Food

3.2 Prerequisite Programs

3.3 Food Additives

3.4 Food Chain

3.5 Cold Chain

3.6 Genetically Modified Food

3.7 Aquatic Animals

3.8 Amphibious Animals

4. Food Group Classifications 11

5. Requirements 12

5.1 Sources of Food

5.2 Rules of Slaughtering

5.3 Meat and Meat Products

5.4 Milk and Dairy Products

5.5 Egg and Egg Products

5.6 Cereal and Cereal Products, Vegetable and Animal Oils and Fats,

Sugar and Confectionery Products

5.7 Beverages


5.9 Food Additives

5.10 Packaging Materials

5.11 Other Products

5.12 Food Service and Premise

6. Food Manufacturing Process 21

7. Machines, Utensils, Tools and Processing Aids 22

8. Storage, Display, Service and Transportation 22

9. Hygiene and Sanitation 22


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10. Food Safety 23

11. Verification Methods 23

12. Identification and Traceability 23

13. Presentation to the Market 23

13.1 Packaging and Labeling

13.2 Service and Selling Premise

14. Cooperate Social Responsibilities 25

15. Consumer Protection 25

16. Legal Requirements 25

Bibliography 26


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FOREWORD

Islam is religion to be inconsistent with reason and integrate with original human nature. Its

teaching originates from outstanding and unique revelation (Wahi) given by the God so it is able to fulfill

the needs of mankind such as cultural, social, economical, ethical and believe. Islam comprises rules,

regulations, methods and systems for existence in both the material world and the hereafter.

A main factor of human existence is food and everybody cannot survive if malnutrition. Islam

clearly prescribes rules of consumption as follows : Muslims shall have foods which are lawful according

to Islamic law with good for health. Phrase "Foods which are lawful according to Islamic law or halal

food" has widely meaning, firstly sources of food are lawfully acquirement , free from thievishness or

corruption, those are ethical halal. Secondarily halal in terms of types or categories of things namely it is

consideration of things to be consumed such as animals or ingredients that are contained in any food are

approved by Islam or not, those are physical consideration that are they permitted ? In addition to the both

conditions above, It also focus on "Processing" or stages of manufacturing commencing from slaughter,

washing and cleansing, packaging, storage, transportation, selling etc. Regarding Procedural Halal

focusing is also important in terms of halal consideration of things to be consume.

Generally Islam is a duty of Muslims and they must implement Islamic law in determining things

to be consumed as well as responsibilities of each Muslim based on attainment of things to be consumed,

their category and processing for consumption.

When science and technology grown up along with the progress of economic, marketing and

consumer products manufacturing, those are not just main factors in complicated processing of consumer

products but marketing conditions are also extremely important. Islamic organizations of Thailand are

namely Office of Sheikhul Islam and the Central Islamic Committee of Thailand realized and foreseen

that the above problems can not be solved by an individual who has limit knowledge with restriction on

tools which are necessary for making decision about his consumer products manufacturing. Thus they

considered that they are in charge to reinforce trust in selection of consumer products to Muslim , then

guidelines on trust reinforcement as mentioned and halal accreditation procedure has been prescribed and

developed respectively since Sheikhul Islam Tuan Suwannasat, Sheikul Islam Prasert Mahamad,

Sheikhul Islam Sawat Sumalyasak until now.

However, when the Administration of the Islamic Religious Organization Act, B.E. 2540 was

announced accompanied with appointed the Central Islamic Committee of Thailand and Islamic

Committee of Province as the competent organizations to certify the matters related to Islamic affairs

according to Section18(9) and 26(13). For unity, The Central Islamic of Thailand has designed Halal


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Logo as follows : word "Halal" in Arabic is in the rhomboid and "The Central Islamic Committee of

Thailand" directed below along with issued Halal Accreditation by virtue of Section 18(5) which

authorized the Central Islamic Committee of Thailand to issue regulations regarding operations and

overseeing administration of Islamic Committee of Provinces. And by virtue of the Administration of the

Islamic Religious Organization Act., the Central Islamic Committee of Thailand hereby issues the

regulations of Central Islamic Committee of Thailand regarding Halal Affairs Administration B.E. 2552.

In addition to guiding halal standards applied in the country, the regulations aforesaid also

foreseen that halal affairs network shall be more cover than reinforcing trust in consumption to Muslim

brothers both locally and internationally but should cover the part of manufacturing, Halal accreditation,

selling of consumer products and service. The Central Islamic Committee of Thailand has established

"Board of Halal Affairs " which includes Islamic Committee of Thailand, experts, representatives from

public and private sectors who play an important role in supporting and promoting halal business. The

mission is divided into two main approaches as accreditation is the duty of "Department of Halal Affairs"

and Halal standardization is the duty of "The Halal Standard Institute of Thailand".

Furthermore The Central Islamic Committee of Thailand foreseen that the progress of science,

technology and economy, intention of developing the National Halal Standard parallel to internationally

as well as promoting halal products to international markets especially worldwide Muslim market.

Consequently it considers to develop Halal Standard of Thailand which is the national standard to meet

international standard under Islamic law. This standard is conjoint conclusion of the experts in Muslim

countries around the world which is accepted in all Islamic School of Thought (Madhhabs) of the Muslim

world. The purposes are as follows :

1. To achieve sustainable halal food manufacturing and build more reliability and acceptability in

halal food to Muslims.

2. To develop commercial and political relationship as well as expansion of Islamic market based

on halal food.

3. To prescribe guidelines about rules and regulations on halal food and relevant certificate.Regarding the reasons above-mentioned, The Central Islamic Committee of Thailand has initiated

to prescribe Halal Standard as Global Standard in order to Thai consumer products is acceptable in

globally with promote Thailand's halal products to be more expanded and grown in the future.

In B.E. 2550, Halal Standard prescribed by The Central Islamic Committee of Thailand in order

to promote agricultural commodity and halal food with cooperation of The Halal Standard Institute of


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Thailand, Ministry of Agriculture and Co-operatives has appointed Board of National Agricultural

Commodity and Food Standard, Title of National Agricultural Commodity and Food Standardization :

Halal Food ,B.E. 2550 ,stated in the government gazette, Statement and General Affairs Edition, Book No.

124, Extra-Part 78 Ngor., dated 29 June, B.E. 2550

However The Central Islamic Committee of Thailand realized that apart from the aims of taking

OIC Standard to apply for developing Thai halal standard to be more acceptable in globally, the Cabinet

leaded by H.E. Abhisit Vejjajiva, Prime Minister, has policy to support halal affairs by Statement of

Office of the Prime Minister No. 125/2552 appointed Board of Halal Thai Promotion and Business

Development with H.E. Korbsak Sabhawasu, Deputy Prime Minister, taking the chair. Those should be

obviously a integrated way that makes halal affairs of Thailand is more progressive. In accordance with

the law and the governments policy, the Central Islamic Committee of Thailand realized that in order to

halal affairs are operated with efficiency and unity so deem it proper to support for signing between The

Central Islamic Committee of Thailand and Board of Halal Thai Promotion and Business Development to

issue National Halal Standard as the sole standard as well as to reinforce trust to Muslim consumers in

and out of the country and reinforce credibility and trust in Thailands Halal food products in globally in

the future.


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Guidelines on Halal Food

1. Scope

This standard prescribes practical guidelines on halal food manufacturing (from the step of raw

material till the last), preparation, handling, screening, packaging, labeling, management, transportation,

distribution, storage ,service including food components, processing aids and manufacturing process based

on Islamic law.

The requirements stated in this standard are rules which aim to be applied to all organizations of halal

food manufacturing chain regardless size and complexity as well as any organization directly concerns with

food manufacturing chain one step or more.

The standard practical guidelines for all organizations are under the rules of halal food accreditation.

Regarding the fact that harmful food is not considered as halal food so the standard features food

safety with traceability (as evidence for claiming damages) are also comprised in this standard properly (See

criterion references).

2. Criterion References

The references below are necessary for this standard as follows : the reference with dating allows to

be used to guarantee just the referred copy and non dated reference allows to be referred by the last copy (any

revision is included.).

(Due to implementation of ISO 22000 may be impossible to be applied to all industrial groups unless

it shall be applied to all over the country. If the national regulations and standard are equally implemented, it

shall be acceptable).

ISO 22005:2007 : Traceability in the feed and food chain General principles and basic

requirements for system design and implementation.

Global Standard - General Guidelines on Food Hygiene : CAC/RCP 1-1969, rev. 4-2003

Note : Food Safety Measures should be suited with applying to halal food industry under Islamic

law.


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3. Terms and Definitions

For the purpose of this standard, the following terms and definitions apply :

3.1Halal FoodHalal Food is clean and safety food without anything dirty which is considered to be

lawful according to Islamic law as well as free from prohibited ingredients (Haram) and anything dirty.

3.2Prerequisite Programs3.2.1 Good Manufacturing Practice

Any practice related to personnel and premise hygiene which assured for safety, good manufacturing

practice, storage and distribution.

3.2.2 Good Hygiene Practice

Measures are applied to food chain which assured that the step of food preparation is safe to

consume.

3.3 Food Chain

All steps related to food manufacturing including preparation, process, manufacturing, packaging,

storage, transportation, distribution and delivery to the market, commencing from raw material to

consumption.

3.4 Food Additives

Agents added to food (both natural or artificial agent) in order to preserve or enhance its flavor, odor

and conditions or use to be solvent during manufacturing process, screening , manufacturing practice,

preparation, packaging, transportation and storage. Those may not add for eating but used to be a raw

material or supplementary which may have or not any nutrition. However the food additives aforesaid may

be found in finished goods during the processing or manufacturing by the technology selected.

3.5 Cold Chain

Step of refrigeration which be required for selling and most wanted for food products in order to keep

their original conditions from manufacturing till consumption.


Food and beverages contain products and / or by-products of Genetically Modified Organisms.

3.7 Aquatic Animals

Aquatic animals are those which live in water and cannot survive outside its.

3.8Amphibious AnimalsAnimals that live both on land and in water.


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3.9EnzymesEnzymes are natural or transformed protein produced by organisms with in charge of aid of chemical action

required for food.

Generally the enzymes are utilized in food manufacturing process such as rennet as a category of

enzyme caused of milk coagulant (Rennin) used in cheese production.

3.10 Micro-organisms such as bacteria, yeasts, fungi, etc.

Micro-organisms are living creatures too small to be seen without a microscope. They are added to

or naturally arisen in food. Those are used in food manufacturing process ( as if leavening or fermenting

agent is added for manufacturing of beverages which contain malt or processing of yogurt or cheese) or to be

finished goods such as yeast in beer or Pro Biotic products which are good for digestive system as follows :

- Lactobacillaceae produces Lactic acid from Carbohydrate (transform milk to yogurt).

- Yeast such as Saccharomyces is caused of required chemical action such as making the bread is

swell and alcohol or vinegar manufacturing.

- Fungi such as Pennicillium makes cheese to ripen with aromatic.

3.11 Solvents

Agents used to solve or are ingredients of food and beverages including those which are caused of

contamination or fermentation arising with any foodstuff.

3.12 Carriers or Extraction Solvents

Agents used in extraction process during the process of raw materials , consumer goods, components

or ingredient of those products that are removed but the bits unintentionally remain in consumer goods or

ingredients and unavoidable technical.

Those may be function of carrier and solvent for food and aroma additive that make them into food

(Ex. Propylene glycol used to be colorant.) or extract any agent from food (Ex. Ethyl Acetate extracts

caffeine from coffee bean or Ethyl Alcohol extracts vanilla from vanilla seed.).

3.13 Processing Aids

Agents add to food with technical result or enhancing action in process but

1) Some condition will be removed before that food products will be packed in form of finishedgoods or

2) Remain in finished goods just little and no any technical result or action or


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3) Change to be a normal ingredient of the food without increasing of component for generalfood.

3.14 Dietary Supplement

Dietary supplement is product contained by some agent such as vitamin, mineral, food, herb, Amino

acid, protein and the other such as enzymes, tissue of organ, glands and metabolite ( an agent that makes the

body has changes.) with objecting to assist the agents above to absorb normally. The dietary supplement is

produced in various forms such as tablet, capsule, gelatin, liquid or powder and may be in bar.

3.15 Islamic Terms

3.15.1 Five Ahkam

Means acceptance level namely obligatory (Wajib), prohibited (Haram), recommended

(Mustahabb), abominable (Makruh), neutral (Mubah)

3.15.1.1 Wajib ( Obligatory)

: Actions that are rule and must be implemented according to Islamic law.

3.15.1.2 Haram (Prohibited)

: Actions that are prohibited and must be avoided by Islamic law.

3.15.1.3 Mustahabb (Recommended)

: Actions that are recommended to implement and should not avoid.

3.15.1.4 Makruh (Abominable)

: Actions that are abominable to implement and should avoid.

3.15.1.5 Mubah (Neutral)

: Actions that are neither obligatory nor recommended.

3.15.2 Method of Washing and Ritual Cleansing according to Islamic Law

Dirtiness (Najis) is removed and cleaned by Mutahhirat (cleansing) according to Islamic law as

follows :

a. Light Najis is urine from a baby boy at the age of 2 years and below who has not consumed anyother food except his mothers milk.

b. Medium Najis does not falls under severe or light najis such as blood, pus, lymph, vomit,excrement, urine, non slaughtered carrion except carrion specified in severe najis (fish and

grasshopper), milk of unlawful animals and intoxicants.

c. Severe Najis is pigs, dogs or animals that are given birth by breeding with dog or pig and theirderivatives.


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Washing and Cleansing Method

a. Light Najis : its physical part and characteristics shall be removed completely prior cleaned bysprinkling water onto the article without running water is acceptable.

b. Medium Najis : its physical part and characteristics shall be removed completely prior cleanedby running or pouring water over the article once in order to remove its color, odor and taste. It

is better if you repeat for 3 times.

c. Severe Najis : its physical part and characteristics shall be removed completely prior washing itsseven times with water, of which once shall be water mixed soil according to Islamic law with

characteristic of suspension or water mixed white clay filler. Water mixed soil should be firstly

to be recommended.

Note : Running or pouring water over the article once at least means all part with najis is cleaned

thoroughly and its color, odor and taste shall be removed completely. For Washing its seven times

with water means each time should perform similarly.

3.15.3 Mutahhirat (Those used in cleansing.)

Everything which can be used to cleanse najis or those which are considered as originally najis

according to Islamic law.

3.15.4 Those are considered as najis (Dirtiness)

Najis is dirtiness according to Islamic law. If najis has been in contact with anything, it shall be najis

too. There are two categories : naturally or originally najis such as dogs, pigs, carrion etc., which the

cleansing method (Mutahhirat) is not enough, and non-naturally najis such as blood containers which are

permitted to cleanse by the ritual according to Islamic law.

3.15.4.1 Naturally Najis

Those are naturally najis namely all components are najis by themselves such as dogs, pigs, carrion,

liquor, beer and blood.

3.15.4.1.1 Carrion

The animal which dies naturally and is not slaughtered according to Islamic law to be prohibited to

consume. Regarding bleeding carrion is considered to be najis but some part is considered to die prior that

animal's death such as hair, nails, horns, hoofed, teeth and enzymes that cause of animals milk coagulant

(Rennin), those are considered clean and lawful to utilize.

3.15.4.1.2 Alcohol Beverages

Grape wines are considered to be intoxicant and prohibited to drink.

3.15.4.1.3 Beer

Beverages are made of barley and prohibited to drink.

3.15.4.2 Non Naturally Najis


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Those which are not naturally najis, when anything has been in contact with them, it shall be najis

too.

3.15.5 Invoke of Allah's Name

Choose just one to invoke from the following name : "Bismillah" (In the name of Allah, Most

Gracious, Most Merciful), "Allahu Akbar" (Allah is the Greatest.) or"Alhamdulillah" (All praise is due

to Allah.), as a requirement for slaughter or Nahr (slaughter which carried out by stabbing the animal in the

lower part of the neck with a knife, through the upper part of the chest.) or hunting. The invoke as mentioned

shall be said in Arabic.

3.15.6 Invoke of Allah's Name by the Purpose of Slaughtering

Invoke the name of Allah for slaughtering should be done with the purpose of slaughtering or it is not

enough.

3.15.7 Tazkiyah (Slaughter)

Slaughtering method that is lawful according to Islamic law. In case of halal animals, after Tazkiyah

completed, every part shall be halal to consume. On the other hand, if their meat is not halal, every part shall

be halal to utilize except eating such as skin.

3.15.7.1 Instant Tazkiyah

Tazkiyah of escaped livestock without confinement to be slaughtered by human as carry out by

fatally wounding its body, in case of it is impossible to be slaughtered normally.

3.15.7.2 Alternative Tazkiyah

Tazkiyah of tied animal which slaughtered at the hand of a human or slaughtering tool must be put on

the animals neck, then cut the animals throat when it surrendered.

3.15.8 Conditions of Tazkiyah according to Islamic Law

Depending on type of animal is namely Nahr (stabbing the animal between neck and chest by sharp

tool.), fishing and hunting. In special case, Tazkiyah also permits to perform in different method.

3.15.8.1 Dabh (Slaughter) : cutting the animals head by the hand of a human or tool according to

Islamic law.

3.15.8.2 Nahr (stabbing the animal between neck and chest by tool.)

Stabbing skin between neck and chest by knife or pointed steel will be used instead of cutting 4

jugular veins.

3.15.8.3 Hunting

A type of Tazkiyah according to Islamic law carried out by trained dog or shooting firearm in special

case. Regarding Tazkiyah of wild that its meat is halal resulting its meat and skin are also halal. On the other


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hand , Tazkiyah of wild that its meat is haram but its skin is halal to utilize. Should remember that this case is

lawful when the wild is hunted by hard tool but hunted by hunting dog for this aim that may be delayed with

resulting Tazkiyah is unaccepted.

3.15.8.3.1 Hunting by tool or firearm

The animals meat shall be considered halal when it is hunted by sharp tool or firearm with pointed

bullet and the hunter is Muslim who implements Islamic law related hunting method only.

3.15.8.3.2 Hunting by trained dog

Hunting by trained dog shall be permitted when other requirements have been implemented.

3.15.8.4 Taba-Iat (For Tazkiyah : Those are derived by slaughtered animal.)

Embryo of halal animal which is slaughtered , formerly the animal as mentioned must be carried out

according to Islamic law so the embryos meat is considered halal according to Islamic law.

3.15.9 Wounding

Wounding is stabbing the animal which can not be slaughtered according to general Islamic law and

its meat is halal to eat. In case of some part (such as meat ) is cut from the animals body before died, that

meat is considered as najis and prohibited to eat.

3.15.10 Zabihah

Animals that are slaughtered according to Islamic law.

3.15.11 Animal to be slaughtered by a woman.

Islamic scholars have no disagreement about the animal to be slaughtered by Muslim woman but it is

better to be performed by Muslim man.

3.15.12 Animal to be slaughtered by a child

Adulthood is not a requirement of slaughterer and no any problem if Muslim child is makeable.

3.15.13 Lawgiver (Allah)

Original lawgiver is Allah and Rasul.

3.15.14 Islamic Law (Shariah Law)

Means law given by Allah to mankind.

3.15.15 Islamic School of Thought (Madhhabs)

Islamic regulations of Islamic School of thought (Madhhabs) comprises : Hanafi, Hambali, Malike

and Shafi.

3.15.18 Haram Liquid

Liquid which consists of two characteristics will be considered haram and as najis.

Intoxications : liquid that is intoxicating to health will be considered as najis and haram such as

liquor, beer and wine etc.


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3.15.19 Supervisor to be in compliance with Islamic Law (Shariah Law)

Muslim who is widely expert in knowledge of halal and haram requirements related to slaughter

method of livestock and poultry, washing and ritual cleansing method and najis in process, storage and

packaging and raw material of halal products approved by the competent authority of Halal Accreditation.

3.15.20 Halal Meat

Meat of the animals which are slaughtered according to Islamic law.

3.15.21 Qibla

Direction that Muslims face at praying time. (meaning of facing Qabah direction in Saudi Arabia)

3.15.22 Motoeh

Animal that is raped by human so its meat, milk and derivatives are considered haram .

3.15.23 Masokh

Animals such as monkeys, elephants, reptile, rats, pigs, those are animals with haram meat by

themselves according to Hadith.

4. Food Group Classifications

4.1 Meat and meat products

4.2 Milk and dairy products

4.3 Egg and egg products

4.4 Cereal and Cereal products

4.5 Vegetable and animal oils and fats

4.6 Fruits and vegetables, fruits and vegetable products

4.7 Sugar and confectionery products

4.8 Beverages


4.10 Food additives4.11 Packaging

4.12 Food service and premise

4.13 Enzymes

4.14 Micro-organisms

4.15 Dietary supplements

4.16 Honey and honey products

4.17 Other


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5. Requirements

5.1 Sources of Food

5.1.1 Food of Animal Origin

5.1.1.1 Halal animals

The following animals are considered halal :

- Livestock i.e. cattle, sheep, goats, camels, chicken, geese, ducks and turkey

- Non predatory animals i.e. Deer, Elds deer, big horn sheep, gaurs and zebras

- Non predatory birds i.e. Pigeons, sparrows, partridges and ostriches

- Grasshoppers

5.1.1.2 Haram Animals

The following animals are considered haram :

- Pigs, snakes, monkeys and other similar species

- Animals that are not slaughtered in the name of Allah.

- Animals that are not slaughtered according to Islamic law.

- Animal which dies a naturally death (carrion).

- Animal dead through falling from a height, horn-butted animal and/or fatally beaten animal.

- Animals with long pointed teeth or tusks which are used to kill prey such as tigers, bears, elephants,

cats, monkeys, wolfs, squirrels, other similar cat, hyenas , moles, hippopotamus and dogs etc.

- Predatory birds of prey i.e. falcons, eagles, vultures, crows, owls etc.

- Reptile, slugs, ants, rats, crocodiles and gavials

- Animals which are considered repulsive i.e. scorpions, flies, maggots, bedbugs, spiders and other

similar species.

- Animals forbidden to be killed in Islam i.e. bees, wasps, hornets and woodpecker.

- Other similar horse.

- Jallal animals (the animal which eats waste discharged by human.)

- Halal animals that grown up by pigs milk.

5.1.1.3 Makruh Animals

The following animals are considered makruh (neither unlawful nor recommended to avoid according

to Islamic law.)

- Horses

- Donkeys

- Mule is the offspring of a mare and an ass.


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5.1.2 Aquatic animals

Aquatic mammals are haram such as whales, dolphins, seals, sea cows ,otters.

5.1.3 Food of Plant Origin

Plants and plant products that are poisonous or hazardous to health to be haram except those have

been removed completely.

5.1.4 Blood and those are discharged from human and animal.

All types of blood and blood products are haram.

Liquid and agents discharged from any organ or wound of human or animal such as urine, placenta,

waste, vomit, pus, sperm and embryo ovum of all species of animal are haram.

Any part of human is haram meaning there is no any part of human to be contaminated in halal food

even if the case of accident.

5.2 Rules of Slaughtering

5.2.0.0 Halal Food Supervisor : the person has the authorities according to the Administration of

Organization of the Islamic Act as the hub of screening and monitoring of materials related to halal food as

well as slaughter according to Islamic law and the standard requirements prescribed by the countries that are

members of his country.

5.2.0.1 Animal welfare according to Islamic law / those are performed exactly.

Shariah law recommends to decrease animal maltreatment as follows :

1) Mustahabb means- Feeding water before slaughter.

- Slaughtered by sharp knife.

- Instantly slaughter

2) Makruh means

- Cutting animals skin before it completely dead.

- Slaughter of the animal which is looked after by oneself.

- Slaughter is in the presence of other animals.5.2.1 Animals to be slaughtered

a) The animal to be slaughtered shall be halal animal.

b) The animal to be slaughtered shall be healthy with approved by the veterinarian.

c) The animal to be slaughtered shall be alive or deemed to be alive at the time of slaughter.

d) Before slaughter, the animal shall be fed and taken a rest properly.

5.2.2 Slaughterer

a) The slaughterer shall be a Muslim who is mentally sound and fully understands the fundamental

rules and conditions related to the slaughter of animals in Islam.b) The slaughterer shall not be in ihram ( the compulsory costume must be worn during Hajj

performing.)


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c) The slaughterer shall have a Halal Slaughter Certificate issued by the Central Islamic Committee

of Thailand and Islamic Committee of Provinces as well as fully understand this standard with attending in

training program and passed both paper and practical test.

Furthermore the slaughterer shall implement requirements of the competent authority related to health,

hygiene and sanitation control.

d) Slaughtering and other processes will be supervised and certified by Shariah Supervisor (means a

trained Muslim Inspector), who is appointed by the Central Islamic Committee of Thailand and/or Islamic

Committee of Provinces.

e) Regarding non Muslim countries, slaughter and all of other processes will be acceptable if

everything implemented this standard and all processes are supervised and certified by the Central Islamic

Committee of Thailand and/or Islamic Committee of Provinces related to halal food.

5.2.3 Tools and Utensils

a) Slaughtering lines, tools and utensils shall be clean, free from najis and used for the purpose of

halal slaughter only.

b) Slaughtering knife shall be sharp steel, clean, free from najis and used for the purpose of halal

slaughter only.

c) Bones, nails and teeth not be used as slaughtering tools.

5.2.4 Place of slaughter

Place of slaughter shall comply with the general requirements stated in item 4.2 of ISO 22000 or

Section III Codex CAC/RCP 1

a) Pathway shall be convenient to verify for sanitation.b) Place of slaughter shall be comprised private entrance and manual or automatic hanging chain

system.

c) Automatic or moveable conveyer or other controlled by hand to make the process runsrespectively.

d) Permanent or moveable table and adjustable area for moving which are specially designed forcattle, goat and sheep to assist staffs to cut skin and arrange carrions and parts of meat

conveniently and efficiently.

e) Weighting areaf) Washing and cleansing area of carrions and meat of the animal to be slaughter (Use high pressure

water system, if it is automatic system to be better.)


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g) Hot water track that sufficiently provided in order to cleansing or purify dirty tools (ex. knifes,steel hooks), hands and washbasins with taps controlled by foot or knee with hanger of antiseptic

container.

h) High pressure purified water shall have sufficiently.i) The antiseptic shall be suitable to apply with halal food (it shall not contain haram ingredients

such as alcohol contaminates food. (In case it cannot be avoidable, the agent as mentioned must

be cleansed and washed according to Shariah law before commencement.)

j) Slaughtering procedure and the next should be processed at halal food manufacturing area andthis area shall be separated from other manufacturing lines.

5.2.5 Stunning

This method is not recommended. In case of necessity, should stun by electric and the animal must

be alive prior slaughter as well as it shall be according to Islamic law related to animal welfare/accurate

implementation of requirements and not put the pressure on or maltreat its. The mobile stall which used to

move and control the animal to face Qibla at the time of slaughter is recommended.

This should be ignored because of it is hard to prove the reference of context of this standard except

getting approval of the Central Islamic Committee of Thailand.

5.2.6 Steps of slaughter

5.2.6.0 Steps of slaughter should be run under conscious of animal welfare and lawfulness.

5.2.6.1 Steps of slaughter

5.2.6.1.1 Cleansing of animals

The animal to be slaughtered shall be free from excrement, urine and dirt so the dirty animal must be

cleansed in the stall or the area prepared for cleansing. It is important to avoid to slaughter wet animals.

5.2.6.1.2 Avoid mixing with other animals

It must be carefully to avoid mixing of each animal group during moving to stall, cleansing step and

moving to slaughtering area.

5.2.6.1.3 Check up before slaughter

The animal to be slaughtered must be checked up as well as age estimation, pregnancy examination,diagnosis of diseases which are prohibited to slaughter (i.e. Anthrax and hydrophobia) infective disease or

cold. Regarding sick animal or deem to sick should be separated to another place and implemented law

procedures as well as remember that the diseases such as tetanus or hydrophobia are easily detectable when it

is alive but undetectable after slaughtering.

Animals are in pregnancy approximately one of three of pregnancy period to be unlawful to

slaughter.

5.2.6.1.4 Moving animals to slaughtering area

The animal to be slaughtered must be moved to the slaughtering area by qualified staff along

pathway. For beating on leg or twisting of tail for cattle and use of low voltage electrical machine are lawful

when the requirements related to animal welfare and rights have been implemented only.


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Through the pathway aforesaid must be ensured that the animals to stand in line should not be

invisible other animals to be under slaughter process by use of curtain or panel system in order to separate

thoroughly.

In case of animals which are moved for 120 km., they should be taken a rest prior slaughter.

5.2.6.1.5 Procedure

a) Slaughter may be done when the animal was hanged or laid down on ones side in characteristic

of neck, chest and abdomen facing Qibla. All actions should be done carefully for reducing of its

maltreatment during hanging and holding and it is not held in those characteristics for long time.

b) At slaughter time, the phrase Bismillah Allahu Akbar (In the name of Allah, Allah is the

Greatest.) must be immediately invoked separately or altogether and the slaughterer must not invoke other

than the name of Allah only or the animals meat is haram.

The name of Allah must be invoked just once to each animal, however this is ritual that be acceptable

for some Madhhab.

Note : Camels will be slaughtered according to Nahr method only which be acceptable.

c) Slaughtering must be done just once to each animal. The sawing action of the slaughtering is

permitted as long as the slaughtering knife must not be lifted off the animal during the slaughter.

d) The act of halal slaughter shall begin with an incision on the neck at some point just below the

glottis (Adams apple) and after the glottis for long necked animals.

e) The slaughter act shall sever the trachea, oesophagus and both the carotid arteries and jugular

veins to hasten the bleeding and death of the animal. The bleeding shall be spontaneous and complete.

5.2.6.1.6 Cleansing of animals to be slaughtered

Blood of animals to be slaughtered must be cleansed completely for the process of food

manufacturing which shall be contaminated by blood as least as possible.

5.2.6.1.7 Meat and Offal Control

Verification shall be according to Meat Quality Control Policy and Standard of Veterinarian Section

in such country.

5.2.6.1.8 Marking on meat

Animals to be slaughtered should be cleansed and hanged just a moment in order to keep temperature

of meat and waiting for drying up. Then each part must be marked according to marking requirements stated

in legal requirements.

Marking procedure must be suited with application to halal food part (it shall not be marked by

haram ingredients i.e. alcohol used to meat.)

5.2.6.2 Poultry Slaughter Procedures


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5.2.6.2.0 Poultry slaughter procedures should think of animal welfare and comply with Islamic law.

5.2.6.2.1 Transportation from Slaughtering Place and Moving for Slaughter

a) Poultries must be moved to the slaughterer as quick as possible.

b) Poultries should be moved to slaughterer within 6 hours after receiving and to be fast for 8 hours

at least.

c) Poultries should be taken a rest sufficiently prior slaughter.

d) Poultries to be received must be checked in order to confirm that the slaughtering line is free from

the poultries which dead or are dying.

5.2.6.2.2 Procedures

a) The slaughterer shall be a Muslim who is mentally sound and fully understands the fundamental

rules and conditions related to the slaughter of animals in Islam.

b) The slaughterer shall be approved of Halal Slaughter Certificate by the competent authority of

Halal Food Organization and fully understands this standard requirements with attended in training program

and passed both paper and practical test.

c) The slaughterer shall implement the requirements of the competent authority related to health,


Slaughter must be done by Muslim only or it is not accepted by all Madhhubs as well as considered

haram.

The slaughterer shall tightly catch a poultry's neck by his left hand and stretch the neck down, then

beginning with an incision of the neck by a sharp knife in the slaughterer's right hand (Although the process

above is the best but not obligated.)

d) The poultry shall be slaughtered when it was hanged and laid down on ones side in characteristic

of neck, chest and abdomen facing Qibla.

e) All action shall be done carefully for reducing of animals maltreatment during hanging and

holding and each poultry shall not be held in those characteristics for long time.At slaughter time, the phrase Bismillah Allahu Akbar (In the name of Allah, Allah is the Greatest.)

must be immediately invoked separately or altogether and the slaughterer must not invoke other than the

name of Allah only or the animals meat is haram.

The act of halal slaughter shall begin with an incision on the neck at some point just below the glottis

(Adam's apple) as well as shall sever the trachea, oesophagus and both the carotid arteries and jugular veins to

hasten the bleeding and death of the poultry. The bleeding shall be spontaneous and complete.

5.2.6.2.2.1 Slaughter by Machine

a) The mechanical knife controller shall be a Muslim who is mentally sound and fully understands

the fundamental rules and conditions related to the slaughter of animals in Islam.


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(1) The slaughterer shall be approval of Halal Slaughter Certificate by the Central Islamic

Committee of Thailand and Islamic Committee of Provinces, including fully understands the standard

requirements with attended in training program and passed both paper and practical test.

(2) The slaughterer shall implement the requirements of the competent authority related to health,


(3) Slaughter must be done by Muslim only or it is not accepted by all Madhhubs for halal.

The animal shall be slaughtered when it was hanged or laid down on ones side in characteristic of neck, chest

and abdomen facing Qibla.

All action shall be done carefully for reducing of animal's maltreatment during hanging and holding

with each animal shall not be held in those characteristics for long time.

b) At slaughter time, the phrase Bismillah Allahu Akbar (In the name of Allah, Allah is the

Greatest.) must be immediately invoked separately or altogether and the slaughterer must not invoke other

than the name of Allah only or the animals meat is haram.

Regarding this step shall be done before pressing start bottom of mechanical knife every time. (i.e. In

case of 5 animals will be slaughtered in each time, allow to invoke "Bismillah" for once.) and the slaughterer

shall not leave the slaughter place too.

c) If the slaughterer leaves the slaughter place, he shall stop to run of machine and mechanical knife

but the machine is restarted by the same or new Muslim slaughterer then he shall clearly invoke " Bismillah

Allahu Akbar" (no gentle whispering) separately or altogether before starting the machine and mechanical

knife as well as no invoking other than the name of Allah or the slaughter is haram.

d) The slaughter must be done by a single steel blade which is sharp, clean without najis and used for

halal slaughter only.

e) The slaughter act shall sever the trachea, oesophagus and both the carotid arteries and jugular

veins to hasten the bleeding and death of the poultries are instantly.

f) The slaughterer shall check each poultry to be lawfully slaughtered and the poultry which missed

the mechanical knife shall be slaughtered by hand.

g) Slaughtering and the next processes will be supervised and certified by the Central Islamic

Committee of Thailand and Islamic Committee of Provinces (means a trained Muslim inspector), who is

appointed by the Central Islamic Committee of Thailand and Islamic Committee of Provinces.

h) Regarding non Muslim countries, slaughter and all of other processes will be acceptable if

everything implemented this standard and all processes are supervised and certified by the Central Islamic

Committee of Thailand and/or Islamic Committee of Provinces related to halal foods.

5.2.6.2.3 Chicken Picking


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Depending on the condition of consumption (i.e. Meat, frozen or chilled meat). The poultries will be

picked after soaking in water at a temperature of 50-60 Centigrade for 1.5 2.5 minutes or other such as hot

blowing to be accepted.

5.2.6.2.4 Meat Control

Verification must be according to Meat Quality Control Policy and Standard of Veterinarian

Section in such country.

5.2.6.3 Fish and grasshoppers are not required for slaughter.5.2.6.4 The hunter must be Muslim and done by the name of Allah only. The animals to be

hunted shall be dead by hunting or slaughtered by the procedure aforesaid.

5.3 Meat and Meat Products

Meat of halal animals stated in item 5.1.1, 5.2.6.1 and 5.2.6.2 shall implement the legal requirements

stated in item 14.

Food addictives such as preservative for meat and meat products shall not contain haram ingredients

or any process and process aid which do not meet Islamic Shariah.

5.4 Milk and Dairy Products

Milk and Dairy Products of the animals stated in item 5.1.1 are considered halal.

Food addictives such as yeast which makes milk transforms to yogurt, rennin and gelatins, those are

not made from haram products and Genetically Modified Foods of haram sources.

Milk products should not contain haram ingredients or any process does not meet Islamic law.

5.5 Egg and Egg Products

Egg and Egg Products of the animals stated in item 5.1.1 and 5.1.2 are considered halal.

Egg products should not contain haram ingredients.

5.6Cereal and Cereal Products, Vegetable and Animal Oils and Fats, Sugar and ConfectioneryProducts

Oils and Fats, agents that are caused of spoiling (microbial agent), preservatives, enzymes, hormones,

colorants, gelatins and food additives and other similar them are added to cereal and cereal products,

vegetable and animal oils and fats, fruits and vegetable, sugar and confectionery products should not be made

of haram ingredients or any process does not meet Islamic law.

5.7 Beverages

All kinds of water and non alcohol beverages are considered halal except those are poisonous,

intoxicating or hazardous to health.

All kinds of alcohol beverages such as wine, liquor, beer, cider (fruits are fermented till causing of

alcohol.) and other similar them are considered haram according to Islamic law thus to be used in cooking or

adding to dessert.


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Alcohol beverages such as malt which its alcohol is risen by osmosis or other way to be haram.

Food additives such as colorants, preservatives added to beverages should not be made from haram

ingredients or any process does not meet Islamic law.


Genetically Modified Food or its components or Genetically Modified Products are not made of

haram genetic materials.

5.9Food AdditivesFood additives come from non haram sources and not made from haram ingredients such alcohol is a

prohibited solvent.

5.10 Packaging Materials

a) The packaging materials shall not be made from haram raw materials.

b) The packaging material is not prepared, processed or manufactured using equipment that is

contaminated with haram things.

c) During the preparation, processing, storage or transportation of the packaging material, it shall be

physically separated from any other packaging material that does not meet the requirements stated in item a)

or b) or any other things.

d) The packaging material does not contain any raw materials that are considered hazardous to

human health.

5.11 Other Products

Products and product groups are not stated in the classification above, those are not made from haram

ingredients and not processed the use of alcohol and alcohol products.

5.11.1 Dietary Supplements

Dietary supplements shall not be made of or derived from haram things such as plants and animals, as

well as not contain haram things or any process does not meet Islamic law.

5.11.2 Enzymes

Enzymes used to be raw materials as a processing aid or finished goods that should come from halal

sources such as halal plants and animals, non intoxications, non hazardous to human health and Genetically

Modified Organisms of halal sources and those should be specified in label.

5.11.3 Micro-organisms

Micro-organisms (i.e. bacteria, fungi, yeast) are halal except those that are poisonous, intoxicating or

hazardous to health. Those must be made of halal intermediaries (non haram ingredients i.e. blood and do


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not contain prohibited animals). Regarding yeast or its derivatives should not be made from yeast for beer

manufacturing.

5.12 Food Service and Premise

Products and product groups stated in item 5. that are used in food service and as the premise for

serving food only.

Devices and utensils used during service and sale of the products should be used for halal foods only.

The manufacturer who produces haram products and desires to convert the line to halal line, that

factory shall be washed and processed to be required for halal preparation stated before starting halal

manufacturing.

Area for serving and selling halal food shall be free from alcohol beverages service.

5.12.1 Company to be accredited Halal

The company to be approved Halal Logo for service shall be inspected by the following

requirements :

1) The company shall have Muslim staff who registered with the Central Islamic Center of Thailand

or Islamic Committee of Thailand up to case.

2) The staff stated in item (1) shall make daily record for the company according to the Central

Islamic Committee of Thailand or Islamic Committee of Province required.

6. Manufacturing Process of Consumer Products and Service

All processed food is halal if it meets the following requirements :

a) The product or its ingredients do not contain any haram components according to Islamic law.

b) The product does not contain anything in any quantity that is decreed as najis by Islamic law.

c) The product or its ingredients are safe and not harmful.

d) The product is prepared, processed or manufactured using equipment and facilities that are free

from contamination with haram compoments.

e) During its preparation, processing, packaging, storage or transportation, it shall be physically

separated from any other food that does not meet the requirements specified in item a), b), c) and

d) or any things that are decreed as haram by Islamic law.

f) During its preparation, processing, packaging, storage or transportation, it shall be separated from

any components that are decreed as haram or najis although they have not been in contact with

the food directly i.e. carriers, dispersing agents or processing aid agents.

7. Machines, Utensils, Devices and Process


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Devices, utensils, machines and processing aids used for processing halal food should not be made or

contain any material that are decreed as haram and shall be used only for halal food.

In case of converting processing line containing najis into halal production line, that line shall be

washed and ritually cleansed as required by Islamic law (This item is necessary to be described i.e. quantity

and types of water, characteristics of najis to be removed, this procedure shall be supervised and verified by

the competent authority of halal food.) The line shall be used and operated for halal food only. Repetition in

converting the line to haram line and back to halal line shall not be permitted.

Oils used to maintain machines that have been in contact with food directly, those shall be made of

plants and non haram material added.

Measurement and testing that affect to product properties or human health must be changed and

adjusted.

8. Storage, Display, Service and Transportation

All halal food that are stored, displayed, sold or served shall be categorized and labeled halal and

segregated at every stage so as to prevent them from being mixed or contaminated with things that are non-

halal.

Transportation shall meet the product condition such as the product required for refrigerated in all

step, it shall be implemented requirements of cool keeping procedure, and vehicles also are in compliance

with hygiene and sanitary requirements.

9. Hygiene and Sanitation

a) Hygiene and sanitation are prerequisites in the preparation of halal food. It includes the various

aspects of personal hygiene, clothing, equipment and the working premises and processing or manufacture of

food.

b) Halal food shall be prepared, processed, packaged, transported and stored in such a manner that

they are in compliance to hygiene and sanitary requirements of Codex General Principles on Food Hygiene

and other relevant Codex Standards.

c) Chemicals and hygienic and sanitary agents shall be suited with using in food production.

d) Chemicals and hygienic and sanitary agents shall be suited with using in food production.

(Haram ingredients are prohibited such as alcohol added to food.)

10. Food Safety


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Halal food are processed, packaged and distributed under severely hygiene practices in compliance to

Codex CAC/RCP 1 or Good Manufacturing Practices or Good Hygiene Practices stated in ISO 22000.

Food safety measures shall be suited with using in halal food manufacturing. (Haram ingredients are

prohibited such as alcohol added to food and the ingredients shall be well cleansed according to Islamic law.)

11. Verification Methods

Verification and testing made for source evaluation and haram products, contamination of haram

ingredients may be found in halal products and food groups which are sensitive. It includes profile, physical

analysis, chemical and microbiology, blood test, blood products, Genetically Modified products,

preservatives, additives and inspecting of packaging, packaging materials which those are implemented the

verification methods decreed by the competent authority for Halal Standard who is nationally and globally

accepted.

12. Identification and Traceability

Halal food shall be able to identified by proper method thoroughly its production process so halal

food status shall be identified by Monitoring and Evaluation Requirements.

If necessity for traceability, the product shall be controlled and recorded its features.

ISO 22000 or Codex CAC/RCP 1 prescribed general principles and requirements in order to design

Traceability System for halal food which is able to be applied to all organizations and whole manufacturing

process.

13. Presentation to the Market

All halal food that are stored, displayed, sold or served shall be categorized and labeled halal so as to

prevent them from being mixed or contaminated with things that are haram.

13.1 Packaging and Labeling

13.1.1 Packaging

Halal food shall be suitably packed using packaging materials that fulfill item 5.10.

Packing process shall be carried out in clean and hygienic manner and in sound sanitary conditions.

Meat of the animal to be slaughtered shall be completely packed by hygienic package, new, good ,

free from scent, negative effect to meat quality or any side effect caused by package. Packages shall be white

or yellowish white fiber which resists water, air and oil or be thick paper or foil or flexible film or air flow

Poly Ethyline bag and PVC bag.


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13.1.2 Labeling13.1.2.1 In addition the requirements specified in ISO 2200 or Codex CAC/RCP 1, each

package shall be marked legibly and indelibly or a label shall be attached to the package, with the following

information :

1) Name of the product2) List of ingredientsNote : Makroh ingredients shall be specified legibly i.e. fish 10%.

Note : In case of the product consists of animals and fish, it required to legibly identify type of

animal and fish.

3) Identifying manufacture and expiry date4) Net content expressed in metric system5) Name and address of manufacturer, importer and/or distributor and trademark6) Code number identifying date and/or batch number of manufacture and expiry date7) Country of origin8) In case of any product consists of fats, meat bits or derivatives of fats such as gelatins and rennin,

those should be specified in label.

9) In case of Genetically Modified Foods shall be legibly specified.10)All ingredient may be derived from haram sources, they must be legibly specified that being

halal such as gelatins, halal beef.

11)Nutrition facts12)Fulfillment acceptable National Standards13.1.2.2 For primary meat products, in addition to requirements specified in ISO 22000 or Codex

CAC/RCP 1, the label or mark shall also include the following information :

1) Date of slaughter

2) Date of processing

3) Animal health certificate

4) The stamp shall be tamper proof and the branding ink shall be stable and unharmful to health.

Seal procedure shall be suitable for use in the halal food i.e. alcohol is used for meat.

5) Each carcass (chilled or frozen) or final containers of meat cuts shall be branded with the

official stamp of the authorized organization and by the competent authority to indicate that slaughter has

been carried out under the supervision of that center or organization

6) Use of Halal Logo shall specify the organization in charge and certification No. on the products.

13.2 Service and Sale Premise


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a) Name of the served or sold product

b) Manufacture date of non-packaging product

c) List of ingredients shall be specified secondary for all products.

14. Cooperate Social Responsibilities

Companies and entrepreneurs should plan activities that strengthen social responsibility obviously

according to the way of Islamic law.

15. Consumer Protection

Companies and entrepreneurs should comply with Product Liability Law B.E.2551 and requirements

of Food and Drug Law.

16. Legal Requirement

For product to comply with this standard, it shall comply with legislation including other relevant

requirements currently in force in such country.


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OIC Global Standards General Guidelines on Halal Food

With according to Common Bases of all Islamic Madhhabs

ICRIC-MHS-0110

Bibliography

(Informative)

Food Hygiene Basic Texts, Food and Agricultural Organization of the United Nations, World Health Organization, Rome,

2001 The Codex

General Guidelines for use of the term Halal CAC/GL 24-1997, The Codex

Gulf Standard Specification GSO 0000/2008, Halal Food Part (1) General Requirement

Halal Food Pbd 24:2007, Brunei Darussalam Standard

Halal Industrial Production Standards Published by JM Food Products Company Illinois

Halal Standard Requirement and Measures for Halal Quality BAS 1049:2007, Bosnia and Herzegovina

ISO 22005:2007 Traceability in the feed and food chain General principles and basic requirements for system design and

implementation

ISO 9001:2005 Quality management systems Requirements

MS 1500:2004 Halal Food-Production, Preparation, Handling, And Storage-General Guidelines, Malaysia

Guideline for use of the Brunei Halal Brand Ministry of Industry and Primary Resources Brunei Darussalam

ES: 4249/2003 "Requirements and Provision for Labeling Halal Food Arab Republic of Egypt Egyptian Organization for

Standardization and Quality"

SASO 2172 "General Requirements for Halal Food", Saudi Arabia

GSO 993/1998 "Animal Slaughtering requirements according to Islamic law"

The Presidency of Religious Affairs of the Republic of Turkey, Library- Catechism II "Islam and Society"

TS 5273:1987 Butchery Animals-Rules for Slaughtering and Carcass Preparation

TS 5925: 1988 Poultry-Rules for Slaughtering and Carcass Preparing

TS 668: 2007 Beef Carcasses

YS 794/2004, "Animal Slaughtering requirements according to Islamic law", Yemeni Standard

thai national halal standard

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